Meherwan Irani

Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.
There are two ways to serve this incredibly flavorful ground lamb seasoned with spices, ginger, and chiles. More traditionally, it is served with soft pav buns on the side. Or go a little more modern with a dish that chef Meherwan Irani calls "Sloppy Jai"—perhaps the tastiest version of a Sloppy Joe you may ever eat. The lamb is served stuffed in the pav with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.
If you like hash browns, you will love these flavor-packed patties, made with more than just potatoes: It also has bananas, spices, onions, garlic, and a chile. The cumin and coriander seeds are toasted first to bring out their flavor before grinding in a mortar and pestle or a spice mill. If you aren't a fan of using a mortar and pestle, take a small coffee grinder and turn it into a dedicated spice mill. Simply wipe it down after every use.
Chef Meherwan Irani’s Southern-inspired riff on dal makhani, an Indian dish of long-simmered beans and lentils cooked with spices and aromatics and enriched with butter, incorporates collards and crushed tomatoes, and is finished with an extra dollop of heavy cream and thinly shaved country ham. To tenderize the collard greens in this creamy dish, cook them in a large pot of boiling salted water for 2 minutes. Drain and let cool. If you can’t find black lentils, substitute Sea Island red peas or green lentils.
Konkani Fish Kadi
Rating: Unrated
To give this Southern spin on fish curry an upgrade, seek out Simmons catfish, raised in aquifer-fed ponds in the Mississippi Delta. Visit for information on where to purchase.
Vindaloo Flank Steak
Rating: Unrated
In India, this fiery curry is often served with chicken, lamb or vegetables. Atlanta chef Meherwan Irani turns it into a thick paste to marinate steak. The meat is terrific on its own or served with naan. Slideshow: More Indian Recipes